toaz.info-cblm-tle-afa-lg-gr-10-food-and-1-pr_bf276f895e8fc42a07b39f7946a9cb5b

20. To test the fruit’s acidity, compare the fruit juice with the standard acid solution.
How do you prepare the standard acid solution?
a. mix 1 tablespoon calamansi juice to 6 tablespoons water
b. mix 1 tablespoon calamansi juice to 7 tablespoons water
c. mix 1 tablespoon calamansi juice to 8 tablespoons water
d. mix 1 tablespoon juice to 10 tablespoons water

21. What ingredients determine the amount of sugar needed in jellies, jam and
marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel

22. Which of the following is one of the steps followed in making jams?
a. add the sugar when pulp is completely softened
b. cook rapidly without stirring until jellying point is reached
c. the sugar, juice and peel of sliced fruits are boiled to jellying
point
d. boil the sugar syrup until thick

23. How many cups of sugar is added if you have 15 cups water, if the ratio of thin
syrup is 3:1 (3 cups water to 1 cup sugar)
a. 3 cups sugar
b. 4 cups sugar
c. 5 cups sugar
d. 6 cups sugar

24. Which of the following tests is used to determine the jellying point?
a. bubble formation
b. cooking test
c. jelmeter test
d. pectin test

25. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers
b. too little acid
c. too little pectin
d. too much sugar

26. Which of the following is one of the characteristics of a good preserve?
a. jelly-like consistency
b. thick and smooth
c. plump, soft and tender
d. not syrupy

27. How many cup of sugar is added if the fruit juice is rich in pectin
a. ½ cup
44

b. ¾ cup
c. 1 cup
d. 1 ¼ cups
28. What is the secret in making jam?
a. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar ad rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly

29. Why should a seller determine the selling price of her product before selling it?
a. to have plenty of sales
b. to obtain the unit cost
c. to know the price at which she sells her product
d. to have profit in selling

30. How do you determine the unit cost of a certain product?
a. cost of production divided by number of servings
b. cost of production divided by number of servings sold
c. cost of production minus sales
d. cost of production plus profit

31. How much is the net profit if the total sales is P235.25 and the cost of the
production is P155.50?
a. P79.25
b. P79.50
c. P79.75
d. P80.00

32. What items are added to determine the cost of product?
a. ingredients and unit cost
b. ingredients and sales
c. ingredients and operating expenses
d. ingredients and profit

33. How much is the cost of the recipe if the total expenses for ingredients is P75.00
and the total cost for operating expenses is P35,00?
a. P105.00
b. P110.00
c. P115.00
d. P120.00

34. How much is the total sales if 10 jars of jellies are sold for P25.00 per jar?
a. P225.00
b. P240.00
c. P250.00
d. P255.00

35. If the unit cost of a product is P20.00, how much is the selling price of 50% is
added to the unit cost?
45

a. P30.00
b. P40.00
c. P45.00
d. P50.00

46

Republic of the Philippines

Department of Education

PUBLIC TECHNICAL-
VOCATIONAL

HIGH SCHOOLS

PUBLIC TECHNICAL-

VOCATIONAL

HIGH SCHOOLS

Unit of Competency: PACKAGE PROCESSED FOOD PRODUCT

Module No. 2 Module Title: PACKAGING PROCESSED
FOOD PRODUCTS

0

TABLE OF CONTENTS

Module Title: Packaging Processed Food Products Page

Introduction ........................................................................................... 2-5

Lesson 1 - Prepare equipment, tools and materials ............................... 6-17

Lesson 2 – Undertake packaging of processed food products ............... 18-28

Lesson 3 – Undertake post-packaging procedure ................................ 29-35

Self Check .......................................................................................... 36-38

Answer key…………………………………………………………………………….39

Reference……………………………………………………………………….………40

Acknowledgment………………………..……………………………………………41

1

QUALIFICATION TITLE MODULE 2
UNIT OF COMPETENCY
MODULE TITLE : FOOD PROCESSING NC II
: PACKAGE FINISHED/ PROCESSED
NOMINAL DURATION
FOOD PRODUCTS
: PACKAGING

FINISHED/PROCESSED FOOD
PRODUCTS
: 100 HOURS

INTRODUCTION
This module covers the knowledge, skills and attitudes required in

packaging processed food products such as preparing and packaging equipment,
tools, and materials; packaging of processed food products; and post packaging
procedures of processed food products.

SUMMARY OF LEARNING OUTCOMES:
After completing this module, you should be able to:

LO 1. Prepare packaging equipment, tools, and materials
LO 2. Undertake packaging of finished/processed food products and
LO 3. Perform post packaging procedures.

PRE-TEST

Direction:

Let’s find out how much you already know about packaging of processed
food products. Read the questions carefully and select the letters of the correct
answers. Write your answers in your test notebook.

1. What is the process of putting processed foods into containers?
a. canning c. packing
b. packaging d. wrapping

2. Which of the following is not a reason for packaging finished products?
a. Protect processed foods against contamination.
b. Make distribution of the products to various market outlets easier.
c. Minimize damage to product while in transit.
d. Identify the products.

2

3. Which of the following is a packaging tool?
a. glass c. flexible
b. food scales d. plastic

4. Which of the following is a packaging material?
a. can sealer c. cap seal
b. plastic sealers d. plastic protect cap sealer

5. What packaging material is used for heavy loads?
a. corrugated carton c. composite cans
b. paper and paperboard d. plastic container

6. Which of the following is one of the oldest packaging materials for many
food products like preserves, condiments, beverages and juice?
a. indigenous materials c. metal containers
b. glass container d. carton

7. What packages are in demand nowadays and are used as alternatives to
traditional packaging methods?
a. bags c. jars
b. flexible d. pouches

8.. What packaging material is appropriate for ham and bacon?
a. cryovac films c. PVC wraps
b. PVDC – coated films d. PE bags

9. What is the process of identifying or describing a product by placing printed
or graphic materials on a container or wrapper?
a. labeling c. wrapping
b. packaging d. sealing

10. What is the most visible part of a package?
a. container c. label
b. cover d. wrapper

3

II – MODIFIED TRUE or FALSE
Direction: The underlined word in every sentence is wrong which makes

the statement false. Look for the correct answer inside the boxes and write it in
your test notebook.

LABEL PLASTIC CONTAINERS

CONTAINERS FLEXIBLES

MATS EASIER

POLYETHYLENE GLASS

CAN SEALER BAGS

1. Packaging means putting processed foods into the box.
2. Products are packaged to make distribution of the products to various

market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause undesirable

flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or strips made

out of a single layer or combined layersoft paper, foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so popular

nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and smoked

fish.

III – IDENTIFICATION
Direction: Read the following sentences carefully. Select
the correct answer inside the circle and write it in your test
notebook.

1. Identifying a product by placing printed materials on a container or
wrapper.

 Label
 Labeling

4

2. A part of a package that tells consumers about the product.
 Label
 Labeling

3. One of the items printed in a label.
 Net content

 Weight of package
4. Flexibles should be free from pinholes.

 Leak inspection
 Product testing

5. Products stored in the refrigerator.
 Jams and jellies
 Tocino and
longganisa

5

LESSON 1

PREPARE PACKAGING EQUIPMENT, TOOLS AND MATERIALS

WHAT IS THIS LESSON ABOUT?
This lesson deals with packaging equipment, tools and materials. This

includes the procedures in selecting and checking appropriate packaging
materials.

ASSESSMENT CRITERIA:
1. Packaging materials are selected and checked according to the
finished processed food products’ specifications.
2. Packaging materials of varying sizes are washed and sterilized in
accordance with manufacturers’ specifications.
3. Appropriate tools and equipment are selected according to
specified packing requirements.
4. Packaging equipment is checked and readied according to
manufacturer’s specifications.
5. Operation of packaging equipment is monitored to ensure
conformity with specified product.

PRE TEST

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer on your paper.

1. Which of the following is an importance of packaging?
a. serves as a means of protecting the goods for transport
b. enhances product market appeal
c. both a and b
d. advertise the product

2. What is the best packaging material for fish processed through canning?
a. tin can c. thermo-plastics
b. polyethylene bag d. paper board

3. If you are assigned to select packaging materials, which of these factors will you
consider?
a. appearance c. composition
b. reliability d. all of these

4. Which of the following makes packaging material ideal for packaging
finished/processed products?

6

a. ability to reduce bacterial spoilage
b. can prevent odor formation
c. cheap and recyclable
d. both a and b
5. If you process food by canning but you don’t have can sealer in the school, will
you use tin cans?
a. No, because they must be sealed with a can sealer.
b. Yes.
c. Maybe.
d. I don’t know.
DEFINITION OF TERMS

1.Laminate - a product made by bonding together two or more layers of
material

or materials by adhesive through heat and pressure

2. Conformity – a behavior that agrees with accepted conventional
standards.

3. Contamination – the act or process of making something impure or dirty by
mixing harmful impurities into it or by putting it in contact with something
harmful.

4.Corrosion - an act of wearing away gradually (by action of rust or chemicals)

5.Corrugated - wrinkled

5.Deterioration – lessening in quality, value or strength.

6.Indigenous – native

7.Laminate - a product made by bonding together two or more layers of
material or materials by adhesive through heat and pressure

8. Output – the amount produced; yield

9. Packaging – wrapping or enclosure of food products in attractive and
colorful materials for the purpose of preservation of the product as well as to
make it appealing to the consumers or buyers.

10.Specification – standards or measures that have to be conformed to.

11.Sterilize – to kill all microorganisms in something or to make them
incapable of causing spoilage.

7

Information Sheet 1.1
After manufacturing, processed foods are put into containers before they

are marketed. Products are packaged for three reasons.
1. Protect the processed foods against contamination by organisms that
cause spoilage.
2. Make distribution of the products to various market outlets easier.
3. Minimize damage to product while in transit.

Selection and Checking of Packaging Materials
Packaging serves as a container or a means of protecting goods for

transport, distribution, storage, retailing and end-use, art, science and technology
applied and important marketing tool in enhancing product market appeal.

Packaging materials are selected based on the kinds of processed products
packed in them. Canned fish are usually packed in tin cans, aluminum cans, and
glass jars. Fermented and pickled products require the use of bottles or glass jars
as packaging materials. Fruit preserves, jams, jellies, and marmalades are packed
in glass jars while dried and smoked fish are packed in wooden boxes, bamboo
baskets, and polyethylene bags.

Before using any packaging material, they must be checked properly to
make sure they are appropriate for the products processed. Checking them also
ensures they are in perfect condition and will not in any way cause contamination
to the product.

Packaging Tools and Equipment:
1. Packaging machinery/equipment/tools
2. Weighing scales
3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulps finisher
7. Plastic protect cap sealer

How to Clean and Sanitize Packaging Tools, Equipment and Containers
Have food containers, packaging equipment and tools ready and thoroughly

cleaned and sterilized before using. Thorough rinsing would not be enough for
they may still contain yeast cells and spores.

Glass containers and similar containers that are thoroughly washed should
be placed in boiling water for 15 minutes to be sterilized. Keep them warm until
ready to use.

8

Packaging Materials for Finished Products:
1. Indigenous materials. Some
usable indigenous packaging
materials are mats, baskets and
fiber craft items.
2. Glass containers. One of the
oldest packaging materials for many
food products like preserves,
condiments, beverages and juices. It
is leak-proof and does not cause
undesirable flavor and odor. Glass
jars may have either glass covers or
metal screw caps. All glass jars are
sealed with a safe-elastic rubber
ring placed on the lid of the jar.
Glass jars with metal screw caps
(called mason-type jars) are sealed
well after the metal caps are screwed
down to the lid of the jar.

Classifications of Glass Containers According to Shape:
A. Bottles. They have narrow necks and
are usually used for liquids like catsup,
vinegar or small-sized solids.

9

B. Jars. They have wide mouths and
very short, wide necks. They are used
for liquids, solids and foods with thick
paste-like or syrupy substances such
as sweet preserves and jellies.
C. Tumblers. They have no necks like
ordinary drinking glasses. They are
commonly used for jellies, jams and
peanut butter.
D. Jugs. They have short, narrow necks
and ear lugs. They come in large sizes,
usually half and one gallon sizes. They
are commonly used for liquids such as
juice containers.

10

3. Metal Containers. Metal cans
compared to glass containers are easier
to handle during storing and
dispensing because they are lighter and
unbreakable. The kinds of metal cans
commonly used are standard tin-plate
can, coated tin can, lightweight double-
reduced tin-plates can and aluminum-
coated can.
4. Plastic containers. Plastic jars are
sometimes preferred over ones made of
glass or metal. Plastic packages are
lighter and more resistant to corrosion.
Plastic containers are also less likely to
break unlike glass containers. However,
plastic containers have very low
resistance to heat. These containers
also tend to deteriorate, especially at
low temperature. They are also less
efficient as barrier to solids, liquids and
gases. These packages which usually
come in the form of jugs, tumblers,
based-like containers, etc. are used for
fruit concentrates, vinegar and even
catsup.
5. Paper and Paperboard. Paper is
primarily made into bags, wrappers
and labels. It is also an important part
of laminates. Paperboard is made into
cartons, multipack carriers, tags,
composite cans and drums.

11

6. Corrugated Carton. Single-faced
corrugated boards generally consist of
two linerboard layers and a corrugated
layer. Double-wall or triple-wall boards
which contain the corresponding
number of corrugated layers are used
for heavy loads. Clay-coated or top-
white linerboards with nicely printed
exteriors are ideal for shipping fruit.
7. Flexibles. These are pouches, bags,
reels, sheets or strips made out of a
single layer or combined layers of
paper, film, foil or cellophane.

Flexibles are in demand because of the following advantages:
a. Low package cost
b. They are an affordable and attractive alternative to traditional
packaging methods.
c. They are well-suited for the small, single-serve packs so popular
nowadays
12

8. Composite Cans/Containers. These consist of two dissimilar materials
such as spirally wound or convoluted cardboard with metal or plastic ends.
Examples of products packed in such containers are cheese balls and imported
potato chips.

Other Packaging Components:
1. Capseal. Capseal is a popular tamper-evident packaging material made usually

from shrinkable plastics like PVC. Manufacturers of food products in jars or
bottles are big users.
2. Label. The most visible part of a package is the label. It says everything to
know about the product-brand, weight, producer, usage, instruction, special
qualities, expiry dates, etc.

13

3. Tags. These are usually made of paperboard, serving to some extent the
function of labels. When products are displayed by hanging, tags are used.

4. Cushion. It is an important material for transporting fragile or easily crushed
materials. To “cushion” means to protect products from environmental shocks
and vibration. Many materials can be considered as cushioning materials-
corrugated cartons, paperboard linings, shredded or crumpled paper, sawdust,
wooden shavings, plastic bubbles, etc.

Appropriate Packaging Materials for Some Processed Products:
1. Dried fruits – laminate of moisture – proof cellophane – PE/PP, PE bags,
oriented PP/foil laminate, coated OPP/PP laminate, OPP/PE/cast PP and
coated cello or PP overwrap.
2. Heat – processed fruits and vegetables – metal cans, aluminum cans, glass
bottles and jars, paper-foil laminates, coated cartons and papers, plastic
film with foils and paper and plastic laminates.
3. Dried and Smoked Fish – Polyester – polyethylene (PET/PE), polyethylene
(0.002 in. thick), wooden boxes, baskets, used cartons, jute sacks, woven
plastic sacks and old newspapers are still widely used packages for dried
and smoked fish.
4. Heat – processed fish and shellfish – when cans are used for heat –
processed fish and shellfish and other high protein foods, can interiors
14

should be applied with sulfur absorbent lacquer. This will prevent iron
sulfuration.
5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa, Corned Beef) –
Cans, PVC wraps, vacuum packing, multi-layer laminates, like NY/PE, “
Cryovac” films.
6. Ham and Bacon – PVDC – coated film (recommended for vacuum packing)
and “Cryovac” films.
7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced Ham, Ham
Sausage, etc.) PE effectively eliminates discoloration due to drying out,
PVDC – coated films.
8. Fermented Sausages – PVDC – coated films
9. Dried Meat Products (Dried Sausages) – PVDC – coated films.
10. Fruit jellies, jams and marmalades – jars, bottles, vacuum – sealed glass or
tin containers.
11. Vinegar and Wine - bottles

LET US REMEMBER:
Proper packaging retains most, if not all, the essential qualities and

nutrients of food. It is therefore important to select appropriate packaging
materials for processed food products.

SELF CHECK

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer on your paper.

1. Which of the following is an importance of packaging?
a. serves as a means of protecting the goods for transport
b. enhances product market appeal
c. both a and b
d. advertise the product

2. What is the best packaging material for fish processed through canning?
a. tin can c. thermo-plastics
b. polyethylene bag d. paper board

3. If you are assigned to select packaging materials, which of these factors will you
consider?
a. appearance c. composition
b. reliability d. all of these

15

4. Which of the following makes packaging material ideal for packaging
finished/processed products?

a. ability to reduce bacterial spoilage
b. can prevent odor formation
c. cheap and recyclable
d. both a and b
5. If you process food by canning but you don’t have can sealer in the school, will
you use tin cans?
a. No, because they must be sealed with a can sealer.
b. Yes.
c. Maybe.
d. I don’t know.
RESOURCES:

Packaging tools, Materials and Equipments.
REFERENCES:

1. Fruit and Vegetable Processing, Revised Edition, pp.232-238
2. Brochure – Know Your Food Manufacturing Industry

16

Activity Sheet 1.1
TITLE: Prepare packaging materials
STEPS/PROCEDURES:

Each student identify appropriate packaging equipment, tools, and
materials to pack processed food and prepare them for use.
RESOURCES:

Packaging tools, Materials and Equipments.
REFERENCES:

1. Fruit and Vegetable Processing, Revised Edition, pp.232-238
2. Brochure – Know Your Food Manufacturing Industry

17

LESSON 2

UNDERTAKE PACKAGING OF FINISHED/PROCESSED
FOOD PRODUCTS

INTRODUCTION
The lesson deals on how to undertake packaging of finished/processed food

products. This includes methods of packaging canned, salted, cured, fermented,
pickled, and food processed by sugar concentration according to standard
specification.

ASSESSMENT CRITERIA:
1. Cooled cured products are placed in appropriate packaging
materials.
2. Salted eggs are placed in trays/boxes in accordance with
specifications.
3. Fermented/pickled products are packaged and sealed
hermetically according to enterprise requirements.
4. Cooled processed products are wrapped clean according to
specifications.
5. Canned/bottled products are sealed hermetically according to
approved specifications.
6. Sugar concentrated finished products are hot packed in dry
sterile glass bottles.
7. Dried/dehydrated food materials are packed in appropriate
packaging materials.

PRE-TEST

Directions: Carefully read the questions. Select the best answer from the options
given. Write only the letter of your answer.

1. Which of the following methods is involved in packaging
finished/processed products

a. storing in corrugated fiberboard boxes
b. storing in wooden boxes
c. both a and b
d. none of these

2. If you are assigned to pack smoked fish, which of these will you do?
a. pack in tin cans b. pack in glass jars

18

c. pack in plastic bags d. pack in bamboo baskets
or wooden boxes

3. When selecting packaging materials, which of these characteristics
will you consider?
a. odor and gas proof b. sturdy
c. inert d. all of these

4. If you are to pack fermented products, what do you think is the most
ideal packaging material?
a. plastic bottles b. plastic bottles with caps
c. tin cans d. plastic laminates

5. What is the best packaging material for pickled products?
a. glass bottles b. tin cans
c. glass jars d. plastic bottles

DEFINITION OF TERMS:

1. inert – non-reactive; not readily change by chemical or biological
reaction.

2. corrugated – formed by gluing one or more fluted sheets of paper
board to one or more flat sheets of liner board.

19

Information Sheet 2.1
FORMS OF FOOD PACKAGING

Packaging is an activity of designing and producing the container or
wrapper for the product. The container or wrapper is called the package.
The package may either be primary, secondary, and tertiary or the shipping
package.

1. Primary package – is that which comes in contact with the food
itself, e.g., a tin can for packaging mango juice. The
product in its primary container as in the example cited
may be used for retail sale.

2. Secondary package – is the material that protects the primary
package, such as carton overwraps for products in pouches.
The secondary package is that which appears on the product
shelf for retail sale.

3. Tertiary package – or shipping package refers to the package used for
storage, identification and transport.

20

FUNCTIONS OF PACKAGING
A. Food packaging aims “to contain, protect, preserve, inform, and sell”.

When a package “contains” it holds the product within and thus “protects and
preserves” this same product. Specifically, the food package should protect the
product from spoilage or damage which may either be one of the following:
1. Chemical

Chemical spoilage or damage may be caused by contact of the food
with air, light, heat, and contaminating gases. This type of spoilage may be
manifested in the product as browning due to the reactions between
proteins and sugars, rancidity due to fat oxidation when excess fat or oil is
released by the food, or other chemical reactions which may lead to off
flavors or off odors.
2. Physical

Physical spoilage or damage results from contamination by dirt and
other foreign materials, infestation by insects, rodents, and other
pests. Loss or gain of moisture also constitutes physical damage. E.g., is
when a crisp snack item losses its crispness, or when dry powders such as
sugar start to cake or lump due to moisture.
3. Microbial
Microbial damage results from contamination by microorganisms
because of conditions of pH, presence of oxygen, water activity (Aw),
temperature, and nutrients favorable to microbial growth. If a package is
able to protect the food from such spoilage or damage, then it would have
“preserved” its contents.

21

Convenience is also tied up to the “contain” function since handling is
made easier or more convenient for the consumer.
B. Packaging as marketing tool

The factors that contributed to the use of packaging as an effective
marketing tool are as follows:
1. Self-service all around the world. An increasing number of products are
sold on a self-service basis at supermarkets and discount houses. The
package must now perform a sales task. It must attract attention, describe
the product features, give the consumer confidence, and make a favorable
overall impression.
2. Manufacturer’s income. Rising income of manufacturers mean that
consumers are to pay a little extra for the convenience, appearance,
dependability, and prestige of better packages.
3. Company and Brand image. Companies recognize the power of well-
designed packages to contribute to instant consumer recognition of the
company or brand.
4. Innovational opportunity. New packages can bring large benefits to
consumers and profits to producers. In many cases, product innovation
may be replaced by simple changes in packaging to again attract new
consumers.

A package, with its corresponding label, has been referred to as a
“silent salesmen”. In the same way that a salesperson uses his verbal skills
to convince a potential buyer to purchase his goods, the package, with the
complete information on its label, coupled with an attractive design will
“silently” convince the potential buyer to purchase the product.
C. Packaging to inform.

Another basic function of food packaging is to “inform”. This function
is best shown by the use of properly made labels (in conformance to the
labeling requirements/regulations of the country of origin) that serve as the
source of information needed by the consumer.

22

UNDERTAKING PACKAGING OF DIFFERENT PROCESSED PRODUCTS
Placing cooled cured products in appropriate packaging material

Placing salted eggs in trays/boxes
23

Packaging and sealing fermented/pickled products

Wrapping cooled processed products
24

Sealing canned/bottled products hermetically

Packing sugar concentrated finished products
25

Packing dried/dehydrated food materials
SANITARY FOOD PROCESSING AND PACKAGING PRACTICES

The following are some basic rules that must be observed by food
processors:

1. Hands should be washed thoroughly with soap and water. A disinfectant
solution of chlorinated water should be available for rinsing the hands
before handling food. Wearing rings, bracelets, and wrist watches during
processing should be avoided as these can be the sources of
contamination.

2. Whenever possible, food must not be handled directly during
preparation and packing.

3. Packing materials must never be handled directly particularly on the
side that shall be in direct contact with the food.

4. Food processors should be properly dressed. The use of gowns, aprons,
head caps or hairnets, masks, rubber boots and gloves are ideal. This
prevents contamination of the food by foreign matters from the handler’s
body like hair, dust and germs extracted from the nose and mouth.
However, for small scale industries, clean and light color shirts and caps
or hairnets would be efficient.

5. Smoking in the preparation, processing, and packing area should never
be allowed. Smoke can be absorbed in the food or the ashes and
cigarette butts may get into the food. Spitting and blowing of the nose
should never be done within the premises of the plant. These unhealthy
habits contribute to contamination and spread of disease.

26

SELF CHECK

Directions: Carefully read the questions. Select the best answer from the
options given. Write only the letter of your answer.

1. Which of the following methods is involved in packaging
finished/processed products

a. storing in corrugated fiberboard boxes
b. storing in wooden boxes
c. both a and b
d. none of these

2. If you are assigned to pack smoked fish, which of these will you do?
a. pack in tin cans b. pack in glass jars
c. pack in plastic bags d. pack in bamboo baskets
or wooden boxes

3. When selecting packaging materials, which of these characteristics
will you consider?
a. odor and gas proof b. sturdy
c. inert d. all of these

4. If you are to pack fermented products, what do you think is the most
ideal packaging material?
a. plastic bottles b. plastic bottles with caps
c. tin cans d. plastic laminates

5. What is the best packaging material for pickled products?
a. glass bottles b. tin cans
c. glass jars d. plastic bottles

27

Activity Sheet 2.1
1. – Paper is primarily

TITLE: Package and seal cooled processed products.

STEPS/PROCEDURES:
Identify the packaging materials used in each processed product given.

RESOURCES:

1. Packaging tools, Materials and Equipments.
2. Processed foods such as:

Cooled cured products
Salted eggs
Fermented/pickled products
Cooled processed products
Canned/bottled products
Sugar concentrated finished products
Dried/dehydrated food materials

REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition, pp.232-238
2. Brochure – Know Your Food Manufacturing Industry

28

LESSSON 3

PERFORM POST-PACKAGING PROCEDURES

INTRODUCTION
This lesson focuses on undertaking post-packaging procedures. This lesson

includes labeling processed food products, checking condition and storing
packaged processed food products.
ASSESSMENT CRITERIA:

1. Packaged processed food products are sealed and labeled
according to specifications.

2. Condition of packed processed food products is checked to
ensure conformity with specified outputs.

3. Packaged processed food products are stored according to
required temperature and humidity.

PRE-TEST
Direction: Read the following sentences carefully. Select the correct answer
inside the circle and write it in your test notebook.

1. Identifying a product by placing printed materials on a container or
wrapper.

 Label
 Labeling

2. A part of a package that tells consumers about the product.

 Label
 Labeling

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3. One of the items printed in a label.

 Net content
 Weight of package

4. Flexibles should be free from pinholes.

 Leak inspection
 Product testing

5. Products stored in the refrigerator.

 Jams and jellies
 Tocino and

longganisa

DEFINITION OF TERMS

1.breakage -state of being broken
2.cracks - to split or break
3.leak - to let a liquid, etc. enter or escape
4.pinholes
5.slip undesirably, as through a hole or crack.
- a minute punctured made by or as by a pin.
- a small piece of paper for jotting down

memoranda, a record, etc.

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Information Sheet 3.1
Labeling Packaged Processed Food Products

Labeling is defined as identifying or describing a product by placing
printed or graphic materials on the container or wrapper.

A label is a slip of printed or written material attached to the container or
wrapper that states the contents and gives other information about a product.

A packaged food is labeled mainly to tell the consumer what the product is.
Labels identify the manufacturer of each product and tell about its quality in
terms of taste and nutritive value. Labeling, therefore, is a very important
consideration since it contributes to the marketability of the goods.

Starting March 1, 1989, compliance with the Labeling Law shall be strictly
enforced. Containers of articles sold should have the following information, when
applicable.

1. Name of food/product
The name shall indicate the true nature of the food, normally specific
and not generic and shall be prominently printed on the principal
display panel.

2. Name and address of Manufacturer, Repacker or Distributor and
Country of Manufacturer, street, city/town and province should be
indicated on the label. If the food is not manufactured by the
person or company whose name appears on the label, the name
must be qualified by “ Manufactured for “ or “ Packed for “.The
country of origin shall be indicated if the product is being exported
or imported.

3. List of ingredients
A complete list of ingredients shall be printed on the panel in
descending order of proportion. The ingredients used should be
specified as shown below:
Ingredients: mango halves sugar and water

4. Net content or net weight
a. If the content is in liquid form, indicate the weight in cc.
(Cubic centimeters) or ml. (millimeters)
b. If solid or semi-solid, indicate the weight in grams
c. If solid, such as mango halves or pineapple slices, indicate by
numerical count (e.g., 6 pineapple slices, 4 mango halves, etc.)

5. Other relevant information on other materials used in the
manufacture of the food should be specified:
a. Artificial coloring or flavoring additives may be indicated as;
“artificially flavored” or artificial flavor added.
b. “ Preservative added: Sodium Benzoate”
31

c. Other food additives used may be specified as citric acid added,
alum added, etc.

d. If alcohol is contained in the product, a separate statement of the
alcohol content: 15% or 30% proof.

6. Open-date marking/Expiry date for specific products to give information
on the suitability of the food for human consumption.

7. Nutrition Facts are required to be stated in the label to determine the
nutritive/health values of the product especially if the product is rich
in protein and calcium.

8. Vignette is an illustration or picture that may attract the attention of the
buyers to purchase the product, however it is optional.

9. Brand name for identification of the manufacturers, however it is
optional.

Manufacturers may give additional information other than those required by
law such as:

1. picture of the food in its actual size, color and shape;
2. information regarding the size of the container number of pieces,

cupfuls or servings;
3. style of packing;
4. recipes using the products; and
5. direction for use or suggestions on how best to prepare the product for

serving.
Condition of Packaged Finished Food Products

Condition of packaged finished/processed food products must be checked
to ensure conformity with specified outputs.

Condition of packaged products may be checked through the following
methods:

1. Leak inspection
Test for proper seals.
As soon as jars are cooled, test them to see if they are
hermetically sealed. Turn each jar partly over in your hands to see if
it leaks. To test jars with metal lids, tap center of lid with a spoon. A
clean ringing sound means a good seal. A dull note however does not
always mean a poor seal. If there is no leakage, store jars and watch
for signs of spoilage

32

Canned foods should be free from leaks, metal contamination
and entrance of air. Glass containers must be free from breakage
and cracks and flexible should be free from pinholes.

2. Checking of print labels
Labels of processed products should describe truthfully the

actual contents of the product.

3. Product testing
Food should look good and taste good. It should not be spoiled or damaged and
should be safe and free from harmful ingredients.
Storing Packaged Processed Food Products

Dried and dehydrated foods should be guarded against moisture, light, air,
foreign odors and pests. They should be stored in a cool, dry place.

Sugar concentrates, pickled and fermented products must be stored in a
cool, dark and dry place.

Products such as ham, bacon, tocino, longanisa, sausage and tapa should
be refrigerated.
LET US REMEMBER:

Labeling is an important aspect of food packaging. Regulations on the
labeling of food products are aimed at protecting consumers against misbranding
and adulteration.

SELF CHECK
Direction: Read the following sentences carefully. Select the correct answer
inside the circle and write it in your test notebook.

1. Identifying a product by placing printed materials on a container
or wrapper.

 Label
 Labeling

33

2. A part of a package that tells consumers about the product.
 Label
 Labeling

3. One of the items printed in a label.
 Net content

 Weight of package
4. Flexibles should be free from pinholes.

 Leak inspection
 Product testing
5. Products stored in the refrigerator.
 Jams and jellies
 Tocino and

longganisa

34

Activity Sheet 3.1
TITLE: Labeling Finished Products
STEPS/PROCEDURE:

Design a label for your processed products. Indicate all necessary
information required in the label.
RESOURCES:

1. Labeling materials such as paper, pentel pen, ballpen, glue, stickers,
coloring pen, tags, adhesive tapes, paperboard.

2. Computer hardware and software for designing product labels.
REFERENCES:

1. Fruit and Vegetable Processing, Revised Edition
2. Brochure – Know Your Food Manufacturing Industry
3. Homemaking For You and Me – Food Management and Consumerism
4. A module in Food Preservation Technology and Home Economics by

Guzman, Ines Alcantara de; pp.01-00
5. Preservation of Philippine Foods by: Leon, Sonia Y. de

Guzman, Matilde P.; pp. 195-197

35

SELF CHECK

I. Multiple Choices

Direction: Read the questions carefully and select the letters of the correct
answers. Write your answers in your note book

1. What is the process of putting processed foods into containers?

a. canning c. packing
b. packaging d. wrapping

2. Which of the following is not a reason for packaging finished products?
e. Protect processed foods against contamination.
f. Make distribution of the products to various market outlets easier.
g. Minimize damage to product while in transit.
h. Identify the products.

3. Which of the following is a packaging tool?

a. glass c. flexible
b. food scales d. plastic

4. Which of the following is a packaging material?

a. can sealer c. cap seal
b. plastic sealers d. plastic protect cap sealer

5. What packaging material is used for heavy loads?

a. corrugated carton c. composite cans
b. paper and paperboard d. plastic container

6. Which of the following is one of the oldest packaging materials for many food
products like preserves, condiments, beverages and juice?

a. indigenous materials c. metal containers
b. glass container d. carton

7. What packages are in demand nowadays and are used as alternatives to
traditional packaging methods?

a. bags c. jars
b. flexible d. pouches
8.. What packaging material is appropriate for ham and bacon?

a. cryovac films c. PVC wraps
b. PVDC – coated films d. PE bags

36

9. What is the process of identifying or describing a product by placing printed
or graphic materials on a container or wrapper?

a. labeling c. wrapping
b. packaging d. sealing

10.What is the most visible part of a package?

a. container c. label
b. cover d. wrapper

II – MODIFIED TRUE or FALSE
Direction: The underlined word in every sentence is wrong which makes

the statement false. Look for the correct answer inside the boxes and write it in
your test notebook.

LABEL PLASTIC CONTAINERS

CONTAINERS FLEXIBLES

MATS EASIER

POLYETHYLENE GLASS

CAN SEALER BAGS

1. Packaging means putting processed foods into the box.
2. Products are packaged to make distribution of the products to various

market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause undesirable

flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or strips made

out of a single layer or combined layersoft paper, foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so popular

nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and smoked

fish.

37

III – IDENTIFICATION
Direction: Read the following sentences carefully. Select
the correct answer inside the circle and write it in your test
notebook.
1. Identifying a product by placing printed materials on a container or
wrapper.

 Label
 Labeling

2. A part of a package that tells consumers about the product.

 Label
 Labeling

3. One of the items printed in a label.

 Net content
 Weight of package

4. Flexibles should be free from pinholes.

 Leak inspection
 Product testing

5. Products stored in the refrigerator.

 Jams and jellies
 Tocino and

longganisa

38

KEY TO CORRECTIONS

PRE-TEST/POST TEST

I- II -
1. b 1. containers
2. d 2. easier
3. b 3. can sealer
4. c 4. glass
5. a 5. mats
6. b 6. plastic container
7. b 7. flexibles
8. a/b 8. flexibles
9. a 9. label
10. c 10. Polyethylene

III –
1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa

Lesson 1
1. c
2. a
3. d
4. d
5. a

Lesson 2
1. c
2. d
3. d
4. b
5. c

Lesson 3
1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa

39

REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition, pp.232-238
2. Brochure – Know Your Food Manufacturing Industry
3. Internet

40

ACKNOWLEDGMENT

The Department of Education wishes to extend appreciation to the
representatives of the different Secondary Technical-Vocational Schools who
shared their expertise in developing the Competency –Based Curriculum (CBC)
and Competency Learning Matrix Materials (CBLM) on April 14-19, 2008,
refinement and packaging at the Development Academy of the Philippines,
Tagaytay City and the refinement of CBC-CLM at the Marikina Hotel, Marikina
City on April 20-25, 2009, in the integration of evaluation
results/recommendations by the IMCS editors/evaluators on November 21-
25,2011, and the finalization and packaging of learning materials on December 5-
9,2011 at the Development Academy of the Philippines, Tagaytay City.

This learning material was developed, enhanced and refined by the
following personnel:

FISH PROCESSING:
EVELYN RAPACON
Solana Fresh Water Fishery School

DELIA DEMAVIVAS
Davao del Sur School of Fisheries

ROSALINDA PASCUA
Bataan School of Fisheries

GLORIA C. TABAGOC
Clarencio Calagos Memorial School of Fisheries

ZENAIDA DELANTAR
Obando School of Fisheries

CRISTINA CHUA
Bataan School of Fisheries

NENITA DELA CRUZ
Malolos Marine Fishery School and Laboratory

LEONORA ESPADA – English
Bataan School of Fisheries

TERESITA MAMUGAY – Science
Davao del Sur School of Fisheries

RONALDO MANAHAN
Malolos Marine Fishery School and Laboratory

41

FOOD PROCESSING:
CLARITA ANTONIO
Jones Rural School- Main

JOSEFINA SUMALLO
Samar National Pilot School of Agriculture

LOLITA TEODOSIO
Fortunato F. Halili National Agricultural School

ERLINDA IFURUNG
Alcala Rural School
CRISTINA DEL ROSARIO – English
Fortunato F. Halili National Agricultural School
NORMA TAOPO – Science
Floridablanca National Agricultural School

ANABELL MENGULLO – Math
Samar National Pilot School of Agriculture

Integration of Evaluation Results/Recommendations by the IMCS
editors/evaluators and Finalization and Packaging of Learning
Materials:

NELDA V. ALMENDRAS
Tanauan School of Fisheries

ROWENA T. BUSTAMANTE
Eduardo Cojuangco National Vocational High School

PEDELINA O. HUEVOS
Tagum National Trade School

MARJORIE D. MENDEZ
Siniloan National High School

42